According to the calendar, it's officially autumn, but the 90 degree heat says otherwise. As much as I would love to be roasting squash and baking pumpkin treats, I just can't make myself stand in the kitchen all day with the oven at full blast.
Despite the heat, I couldn't pass up the cans of pumpkin I saw at the store and I knew this recipe would be a great way to ease into fall flavors without too much time in a hot kitchen. These truffles have the spiced pumpkin flavor I was craving, with a little bit of crunch from the graham cracker crumbs and the white chocolate shell. they are easy and delicious, and most importantly, don't require hours in front of an oven!
I used some Halloween colored sprinkles here but I think with some red, orange, or gold dust on top these would make a pretty (and easy) addition to any Thanksgiving dessert display. I know it will be cool enough for pie baking by then, but a little twist on the traditional pumpkin pie is always fun too!
White Chocolate Pumpkin Truffles
adapted from healthy food for living
12 oz. good quality white chocolate
1/4 cup cream cheese
1/4 cup pumpkin puree
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
pinch cloves
pinch allspice
1 teaspoon vanilla extract
1/4 cup powdered sugar
1 cup finely crushed graham cracker crumbs
Seasonal sprinkles or edible decorations
12 silicone or foil lined mini muffin cups or other small silicone cups
Melt white chocolate in the top of a double boiler over medium heat on the stove, stirring constantly until completely melted. Remove from heat. Using a small spoon, place about 3/4 of a teaspoon of the melted chocolate in a reusable silicone mini cup or into a foil lined mini muffin cup, tilt the cups to swirl the chocolate to cover as much as possible. If necessary, use a paint brush to paint up the sides of the cups with extra chocolate. The chocolate should be thick enough that you can not see through it. You should have left over chocolate when all the cups are done.
Place the cups onto a tray and place in the freezer for about 15 minutes, or until completely hardened. Remove from freezer (and peel the silicone or papers off of the hardened shells, I did this when I was completely finished with the candies )
In a medium bowl combine the cream cheese, pumpkin, spices and the vanilla, whisk or beat until smooth. Add the powdered sugar and whisk until combined. Stir in the graham cracker crumbs
Using a small spoon, gently divide the mixture among the chocolate cups filling to just below the ridge. Smooth the tops to create an even surface.
Re-heat the remaining melted white chocolate if necessary. Spoon a small amount of melted chocolate over the smoothed filling surfaces, making sure the chocolate reaches all the way to the edges to seal the cups. Sprinkle with decorative seasonal sprinkles or edible decorations. (here is where I removed them from the silicon molds)
printable recipe
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